Ancient Egyptian Chicken
Total Time: 8 hrs
Preparation Time: 7 hrs
Cook Time: 1 hr
Ingredients
- 1 whole chickens, butterflied or 6 small cornish hens or 2 lbs chicken breasts or 2 lbs boneless chicken thighs
- 1/2 cup olive oil
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 onion, grated
- 3 garlic cloves, finely minced
- 1 teaspoon cayenne pepper
- 1 (16 ounce) bottle beer
- salt & freshly ground black pepper, to taste
Recipe
- 1 if using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non reactive container; if using whole birds, butterfly them; combine the ingredients for the marinade in a bowl and pour over the chicken. cover and marinate in the refrigerator for at least 6 hours or overnight. bring the meat to room temperature before cooking.
- 2 while the meat is warming to room temp.prepare a fire in a charcoal grill or preheat your oven broiler (griller) remove the meat from the marinade, reserving the marinade. you can marinate for up to 48 hours if properly refrigerated.
- 3 if using chicken cubes thread on to skewers. place the skewers or butterflied or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking.
- 4 whole chicken (5-7 pounds) 22 minutes a pound, butterflied whole chicken (3-5 pounds) 45-50 minutes; whole cornish hens (18 -24 oz) 45-55 minutes; breast half, boneless (4 oz) 8-10 minutes a side, (6-8 oz) 10 -15 minutes a side; leg or thigh (4-8 oz) 10-15 minutes a side.
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